Description
Learn how to make authentic Chicken Tikka Masala at home with this easy-to-follow recipe inspired by Gordon Ramsay. This rich, creamy, and flavorful dish is perfect for impressing guests or enjoying a delicious meal.
Ingredients
Scale
- For the Chicken Marinade:
- 2 large boneless, skinless chicken breasts (or 4 chicken thighs)
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (adjust to taste)
- 1 teaspoon salt
- 1 tablespoon oil
- For the Masala Sauce:
- 2 tablespoons butter or ghee
- 1 tablespoon oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon smoked paprika
- 1 teaspoon chili powder (adjust to taste)
- 2 tablespoons tomato paste
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut milk
- 1 teaspoon sugar (optional, balances acidity)
- Salt and pepper to taste
- ¼ cup chopped cilantro (for garnish)
- 1 tablespoon lemon juice (for finishing)
Instructions
- Marinate the Chicken: In a large bowl, combine the Greek yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, ground cumin, ground coriander, smoked paprika, chili powder, salt, and oil. Mix thoroughly until well combined. Cut the chicken into bite-sized chunks and add them to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or preferably overnight to enhance flavor.
- Cook the Chicken: Preheat a grill pan, skillet, or broiler over medium-high heat. Drizzle a small amount of oil onto the pan to prevent sticking. Add the marinated chicken pieces to the pan and sear for about 4-5 minutes on each side until slightly charred and cooked through. Alternatively, bake the chicken in an oven preheated to 400°F for 15-20 minutes. Once cooked, set aside while preparing the masala sauce.
- Prepare the Masala Sauce: In a deep skillet or saucepan, heat the butter and oil over medium heat. Add the finely chopped onions and sauté until they turn golden brown, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute. Add ground cumin, ground coriander, garam masala, turmeric, smoked paprika, and chili powder to the pan. Stir and cook for 30 seconds to toast the spices. Mix in the tomato paste and cook for 2 minutes, then pour in the crushed tomatoes. Simmer for 10 minutes, stirring occasionally, until thickened. Reduce heat and slowly stir in heavy cream (or coconut milk). Add sugar if desired and season with salt and pepper to taste.
- Combine and Serve: Add the grilled chicken pieces to the masala sauce, stirring to coat. Allow to simmer together for an additional 5 minutes. Stir in lemon juice and garnish with freshly chopped cilantro. Serve hot with basmati rice, naan, or roti!
Notes
- Storage: Leftover Chicken Tikka Masala can be stored in an airtight container in the fridge for up to three days. It tastes even better the next day!
- Serving: Pairing this dish with freshly warm naan or fluffy basmati rice makes for a delightful meal experience.
- Spice Control: Don’t be afraid to adjust spices based on your preference. Start with less and add more as desired, especially when it comes to chili powder!
- Make Ahead: You can marinate the chicken the night before, making the cooking process even easier on the day you want to serve it.
- Garnishing: Feel free to get creative with garnishes—adding some toasted nuts or even a dollop of yogurt on top can elevate the dish further!
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling/Pan-Searing and Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-550 kcal
- Sugar: Approx. 8-12g
- Sodium: Approx. 800-1200mg
- Fat: Approx. 25-35g
- Saturated Fat: Approx. 10-15g
- Unsaturated Fat: Approx. 15-20g
- Trans Fat: 0g
- Carbohydrates: Approx. 15-20g
- Fiber: Approx. 3-5g
- Protein: Approx. 30-40g
- Cholesterol: Approx. 100-150mg